But, who knew that you could make a delicious pizza crust from zucchini?

My friend, Dorothy, suggested that I try a new type of pizza crust now that zucchinis are in season and plentiful. I was thrilled to try it, especially because I am still maintaining a low-carb diet and I was looking for something to prepare for after the Tisha B’Av fast.

She suggested a recipe that she had found here. It sounded interesting and had lots of potential, but needed some tweaking to simplify and make it kosher.

I made some changes to the original recipe and prepared it in anticipation of the end of the fast. It smelled heavenly.

Grate zucchini (by hand or by food processor). Sprinkle with kosher salt and set aside for 15 minutes.

Place the shredded zucchini in a clean towel or cheesecloth and wring it out, discarding the excess moisture. Keep twisting the ends of the towel or cheesecloth, making sure to drain out all the excess liquid.

Place the shredded zucchini back into a large bowl and add shredded mozzarella, flour, corn meal, onion and egg. Mix well.

Line pizza pan with parchment paper and spray with cooking oil. By hand, spread the zucchini crust mixture on each pan to form one large pizza crust. Sprinkle a bit of corn meal or potato starch on top of crust to dry out any residual dampness.